Peppermint Cake
Yield: 24 sweet ones
2 c Cake flour; sifted 2 oz Baking chocolate; melted
1 ts Baking soda; 1/2 ts Peppermint oil;
1/3 c Vegetable shorting; softened 2 ts Vanilla extract;
1/4 c Granulated sugar replacement 1/2 c Unflavored milk;
1 Egg; 1/4 c Skim milk
Sift flour, baking soda and salt together. Cream shortening and sugar
replacement unitl light and fluffy. Add egg and beat well. Add
chocolate, peppermint oil and vanilla and blend thoroughly. Beat in
yogurt. Add flour mixture and milk alternately in small amounts.
Beat well after each addition. Pour batter into two well-greased
9-in. pans or one 9 X 13 pan. Bake at 350 degrees for 30 to 40
minutes or until cake tests done.
Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL:
82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal Master.
442 c Cake flour; sifted 2 oz Baking chocolate; melted
1 ts Baking soda; 1/2 ts Peppermint oil;
1/3 c Vegetable shorting; softened 2 ts Vanilla extract;
1/4 c Granulated sugar replacement 1/2 c Unflavored milk;
1 Egg; 1/4 c Skim milk
Sift flour, baking soda and salt together. Cream shortening and sugar
replacement unitl light and fluffy. Add egg and beat well. Add
chocolate, peppermint oil and vanilla and blend thoroughly. Beat in
yogurt. Add flour mixture and milk alternately in small amounts.
Beat well after each addition. Pour batter into two well-greased
9-in. pans or one 9 X 13 pan. Bake at 350 degrees for 30 to 40
minutes or until cake tests done.
Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL:
82; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal Master.
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